About the Recipe
Rasam is a spicy and tangy South Indian soup or stew made using tomatoes, tamarind, and a spice mix called rasam powder. It is a staple in most South Indian households and is served with steamed rice with potato fry or papadams for everyday meals.
For Prepration :
Ripe tomato - 1
Tamarind - 1
SPICEBAY® Rasam powder – 2 tbsp
Salt & water - as needed
SPICEBAY® Turmeric powder - 1/2 tsp
Garlic cloves - 5 cloves
Coriander leaves - to garnish
Cooking oil - 2 tbsp
SPICEBAY® Mustard seeds - 1/2 tsp
SPICEBAY® Cumin seeds - 1/2 tsp
SPICEBAY® Red chilli - 1 no
Curry leaves - Few
SPICEBAY® Azzami Hing / Asafetida – a pinch
Preparation for Qeema:
Wash and chop tomato. Soak tamarind and take the extract in 1 cup of water.
In a kadai add oil, temper SPICEBAY® mustard seeds, SPICEBAY® cumin seeds, red chilli.
Add tomato, Saute till tomato turns mushy. Add SPICEBAY® Udupi Rasam powder and saute quickly.
Add tamarind extract,SPICEBAY® turmeric powder, salt and SPICEBAY® Azzami hing.
Saute in medium flame till raw smell goes.
Add crushed garlic and add 1 1/2 cup water.
Boil till frothy and switch off the flame.
Garnish with coriander leaves .
Cover and rest for 30 minutes for best taste.
Serve hot Rasam with plain rice and potato fry - the best side dish for rasam !